Ingredients for Bangladeshi Chicken Salad
- 1 cucumber
- 1 carrot
- 2 medium tomatoes
- 1/2 cup chopped white onions
- 1 cup corn kernels
- 1.5 teaspoons black pepper
- 3/4 teaspoon salt + a pinch (or to taste)
- 1/2 cup mayonnaise
- 1 lb boneless, skinless chicken pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon red chili powder
- 1 tablespoon cornflour
- 1 tablespoon coriander powder
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon dried mint leaves
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 tablespoon butter
- 2 tablespoons oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bangladeshi Chicken Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bangladeshi Chicken Salad
- Chop 1 cucumber, 1 carrot, 2 medium tomatoes, and 1 cup of corn kernels.
- In a large bowl, combine the chopped vegetables, 1 teaspoon black pepper.
- Add 1/2 cup mayonnaise (or plain yogurt) and mix well.
- Refrigerate the vegetable mixture for at least 30 minutes to allow flavors to meld.
- In a separate bowl, combine 1 lb boneless, skinless chicken pieces, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon black pepper, 1 tablespoon cornstarch, 1 tablespoon coriander powder, 1 tablespoon vinegar, 1 tablespoon soy sauce, 1/2 teaspoon salt (or to taste), 1 tablespoon dried mint leaves, 1 tablespoon lemon juice, 2 tablespoons all-purpose flour, 1 large egg, and an additional 1/4 teaspoon salt.
- Mix the chicken marinade thoroughly. Cover and refrigerate for at least 2 hours (longer is better!).
- Heat 2 tablespoons of oil and 1 tablespoon of butter in a non-stick frying pan over medium-high heat.
- Add the marinated chicken pieces and fry until golden brown and cooked through (about 5-7 minutes per side).
- Remove the chicken and place on a paper towel-lined plate to drain excess oil.
- After 5 minutes, add the fried chicken to the chilled vegetable mixture.
- Add 1/2 cup chopped onion and a pinch of salt (adjust to taste).
- Gently mix everything together. Note: Onions and additional salt are added at the end to prevent excess moisture and off-flavors from developing in the refrigerator.
- Enjoy your delicious Bangladeshi-style chicken salad immediately!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
26g
Fat
35g
Carbs
9g
